Ingredients with Measurements:
- 2 cups of fresh chaya leaves, washed and chopped
- 1 can of chickpeas, drained and rinsed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- 1 teaspoon of paprika
- 1 teaspoon of salt
- 1 can of diced tomatoes
- 1 cup of vegetable broth
- 1 tablespoon of olive oil
- 1 tablespoon of fresh cilantro, chopped
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté for 3-4 minutes until translucent.
3. Add the minced garlic and grated ginger and sauté for another 2 minutes.
4. Add the ground cumin, ground coriander, turmeric, paprika, and salt. Stir well and cook for 1-2 minutes until fragrant.
5. Add the chopped chaya leaves and stir well to coat with the spices.
6. Add the diced tomatoes and vegetable broth. Stir well and bring to a boil.
7. Reduce the heat to low and let the curry simmer for 15-20 minutes until the chaya leaves are tender.
8. Add the drained and rinsed chickpeas and stir well. Cook for another 5-10 minutes until the chickpeas are heated through.
9. Taste the curry and adjust the seasoning if needed.
10. Serve the curry hot, garnished with fresh cilantro.
- Time:
Preparation time: 15 minutes
- Cooking time: 30-35 minutes
Temperature:
- Medium heat for sautéing and boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 200
- Total fat: 5g
- Total carbohydrates: 32g
- Dietary fiber: 8g
- Protein: 9g
Substitutions for ingredients:
- Fresh spinach or kale can be used instead of chaya leaves.
- Canned or cooked lentils can be used instead of chickpeas.
- Chicken or beef broth can be used instead of vegetable broth.
Variations:
- Add diced potatoes or sweet potatoes to the curry for extra texture and flavor.
- Use coconut milk instead of vegetable broth for a creamier curry.
- Add a tablespoon of curry powder for a more intense flavor.
Tips and tricks:
- Make sure to wash the chaya leaves thoroughly before using them in the curry.
- You can use frozen chaya leaves if fresh ones are not available.
- Serve the curry with rice or naan bread for a complete meal.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with a spoonful of rice or quinoa on top.
- Garnish the curry with a dollop of plain yogurt or sour cream.
Garnishes:
- Fresh cilantro
- Plain yogurt or sour cream
- Sliced green onions
- Toasted coconut flakes
Pairings:
- White or brown rice
- Quinoa
- Naan bread
- Roasted vegetables
Suggested side dishes:
- Cucumber and tomato salad
- Roasted sweet potatoes
- Steamed broccoli
Troubleshooting advice:
- If the curry is too thick, add more vegetable broth or water to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to reduce the liquid.
Food safety advice:
- Make sure to cook the curry to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
- Chaya leaves are a traditional ingredient in Mexican and Central American cuisine, where they are known as "tree spinach."
- Chickpeas are a staple ingredient in Middle Eastern and Mediterranean cuisine.
Flavor profiles:
- The curry has a savory and slightly spicy flavor, with a hint of sweetness from the tomatoes.
Serving suggestions:
- Serve the curry as a main dish for lunch or dinner.
- Pack the curry in a thermos for a warm and satisfying lunch on-the-go.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian